Duck Confit
4 Large Duck legs
100g of rock salt
900g of duck fat
Bulb of Garlic
Fresh Thyme
Whole Orange
Handful of Peppercorns
Cooking time 2 1/2 hours
I have a feeling that people think that duck confit is a bit too cheffy. Well it's not, give it a go, this dish comes from Gascony in France.
Make the Duck Confit at least 24 hours before you want to serve this dish.
Sprinkle with a little of the rock salt turn over and do the same again with the Duck legs . Add a bulb of Garlic and fresh Thyme .Cover and leave inthe fridge for 24 hours don't leave any longer or the Duck will become to salty.
Wash the salt off the Duck legs and pat them dry with kitchen paper. Add the Duck legs to casserole dish with whole orange cut in half and a handful of peppercorns and make sure they are completely submerged; cook on the lowest heat you can. Bring the Duck fat to a gentle simmer.
You can also serve with braised red gabbage or frisee salad
Enjoy!
Lemon Chicken
This is a traditional Greek method of cooking chicken and is quite delicious. You can't have too much lemon for this dish.
1. x 1.3 kg Chicken
4 tbsp olive oil
Salt and Pepper
1 large onion cut in half
1 Celery stick finely sliced
Lemon Thyme
2 Lemon
300 ml Hot water
Cover and cook slowly for 70 minutes at electric 200C gas mark 6
Heat the olive oil in a casserole pot and brown and seasoned Chicken all over . Remove the Chicken and saute the onion until it becomes transparaent. Add all the remaining vegetable and the lemon thyme and saute for a few minutes. Return the Chicken to the pan on top of the vegetables and pour over the juices of the Lemon. Cut the Lemon rind into very thin strips and add to the dish.
Yum, finger licking good!!!
